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Cocoa sensory characteristics

a technology of sensory characteristics and cocoa beans, applied in the field of cocoa materials, can solve the problems of being qualitatively, in particular organoleptically, inferior to cocoa beans of west-african origin, and achieve the effect of reducing astringency

Inactive Publication Date: 2013-01-31
BARRY CALLEBAUT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The patent text discusses a method for reducing the bitterness of cocoa beans by fermenting them with a combination of microorganisms, including Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter pasteurianus, Lactobacillus parafarraginis, and Saccharomyces cerevisiae. The technical effect of this method is to improve the taste of cocoa beans by reducing their bitterness.

Problems solved by technology

Cocoa beans of South-East Asian provenance, while being cheaper, are known to be qualitatively, in particular organoleptically, inferior to cocoa beans of West-African provenance.

Method used

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  • Cocoa sensory characteristics
  • Cocoa sensory characteristics
  • Cocoa sensory characteristics

Examples

Experimental program
Comparison scheme
Effect test

example 1

Taste Panels

[0194]The test objective is to obtain a quantitative description of individual attributes of a particular sample or samples. In general, 6 to 12 presentations of each of the samples are required. All taste panel members should be familiar with the test format, the meaning of the scale and the attributes that are used to make a description of the samples.

[0195]The samples should be well tempered or liquid, there may be no difference in colour or texture between the samples. The samples should be appetizing and well presented. Control of lighting may be necessary to reduce any colour variables.

[0196]The profiling technique method is a descriptive analysis of products. For this test the hedonic judgement is not recommended and the evaluation of the products is monadic (no direct comparison between samples).

Pre-Requisites:

[0197]Always try to work with a reference. This reference already has values for certain criteria.[0198]Compare the test sample with the reference and then...

example 2

Comparison of Samples

[0209]Cocoa liquor of different origin was evaluated in a taste panel as described in Example 1. The results of the taste panel for the following taste characteristics, total intensity, astringent, cocoa, bitter, sour, fruity, flowery, grilled, aftertaste time, and aftertaste intensity is presented in FIG. 1.

[0210]Cocoa liquor obtained from cocoa beans originating from West-Africa (Ivory Coast) were compared to cocoa liquor obtained from cocoa beans originating from South-East Asia (Indonesia—Sulawesi) and to cocoa liquor obtained from cocoa beans originating from South-East Asia (Indonesia—Sulawesi) which were fermented with a microbial composition comprising Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter pasteurianus, Lactobacillus parafarraginis and Saccharomyces cerevisiae. About 100 kg of unfermented cocoa beans were mixed with a microbial composition (for example 100 ml) in boxes and after about 2 days, turned and allowed to ferment for abou...

example 3

Acceptability of Sensory Characteristics

[0221]Cocoa liquor of different origin was evaluated in a taste panel as described in Example 1. The samples have been blind tasted by a liquor sensory panel. The taste evaluation has been done on liquor prepared from 10 independent lots of beans, both of South-East Asian (Indonesian origin) and Ivory Coast origins, which have been roasted on high temperature (Barth line: 120° C. during about 70 minutes, Buhler line: 130-135° C. during about 60 minutes, respectively).

[0222]The South-East Asian beans have been fermented as described in Example 2 (CF—microbial composition comprising Lactobacillus plantarum, Lactobacillus fermentum, Acetobacter pasteurianus, Lactobacillus parafarraginis and Saccharomyces cerevisiae). The following taste characteristic attributes were evaluated: cacao, sour, putrid, and winey. Data is compiled and ranked in Table 13 for each taste characteristic as Pass (meaning acceptable), Warning (meaning reaching the limits of...

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Abstract

The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom.

Description

FIELD OF THE INVENTION[0001]The invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials.[0002]Solely for the purposes of prosecution in the U.S., this patent application is considered a continuation-in-part of the patent application U.S. Ser. No. 13 / 017,627 filed on Jan. 31, 2011, entitled “Cocoa sensory characteristics”, which is hereby expressly incorporated by reference in its entirety for all purposes.BACKGROUND OF THE INVENTION[0003]Cocoa beans are the principal raw material for chocolate production. These seeds are derived from the fruit pods of the tree Theobroma cacao, which is cultivated in plantations in the equatorial zone, e.g., in Ivory Coast, Ghana, and Indonesia. The cocoa beans are embedded in a mucilaginous pulp inside the pods. Raw cocoa beans have an astringent, unpleasant taste and flavour, and have to be fermented, dried, and...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23G1/02A23G1/30
CPCA23G1/002A23G1/02A23G1/30A23Y2220/00A23Y2220/35A23Y2220/63A23Y2220/67A23V2400/11A23V2400/143A23V2400/165A23V2400/169
Inventor BERNAERT, HERWIGCAMU, NICHOLASLOHMUELLER, TOBIAS
Owner BARRY CALLEBAUT